Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

This delicious looking recipe, submitted by Kathy Specht of Cambria, CA., took 3rd place in the Aug/Sept 2009 Taste Of Home "5-Ingredient" contest. I'm putting it here for safekeeping to try when I buy a proper tart pan. Cook time includes 30 minutes chill time.

Ingredients Nutrition


  1. On a lightly floured surface, unroll pastry. Transfer to an 11-inch fluted tart pan with a removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil.
  2. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
  3. In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
  4. Spread filling evenly into crust.
  5. In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
  6. Whip remaining cream and serve with tart.
Most Helpful

This was really good! I didn't have a tart pan, so just made it in a regular pie plate. I hesitated to post the photo since I basically messed up the tart from beginning to end. First I bought a deep dish crust and should have gotten a regular size one. Then I forgot to add the pecans before I poured the caramel into the crust. So I had to try to pour it back in the pan, add the pecans and then put it back in the crust. Finally I bought the wrong chocolate chips and they really did not want to melt. I had a hard time drizzling the chocolate on the tart. Even though I did make a mess of the recipe, the flavor was wonderful and we all enjoyed it. Made for Under Cover Pies and Tarts.

Dreamgoddess July 12, 2010